Mushroom Risotto in Rice Cooker with Sweet Potato Ribbons2013-09-05
- Cuisine: Fusion, Halal, Italian, Kosher, Western
- Course: Main Course, Side Dish
- Skill Level: Beginner, Child Friendly, Easy
- Yield : 1 kg.
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 1 cup Arborio rice
- 200g Mushrooms – cleaned & sliced
- 100g or less tasty cheese (Cheddar)
- 1 medium size zucchini – grated (optional)
- 1 1/2 cups stock/broth
- 1/2 cup cream
- 20g butter/margarine
- chopped parsley for topping and decoration
- Sweet potato ribbons:
- 1 medium size sweet potato – peeled
- oil for deep frying
In the rice cooker pan/bowl add the rice, I usually give the rice a rinse but it’s not crucial. To the rice add the stock of your choice and the butter and place the pan in the rice cooker and switch it on to cook with the cover on. Have the rest of your ingredients ready, now place the zucchini if used and the mushrooms on top of the rice. Towards the end of the cooking cycle approximately 15 minutes into cooking add the cream and top with the cheese and the parsley, then cover and leave it till the cooking cycle finishes. When the automatic button switches off to warm , give the rice and all the ingredients a stir with a sprinkling of salt & pepper if needed. Return the pan back to the rice cooker to keep warm and serve when you are ready.
Place a pan of oil on medium heat to fry the sweet potato ribbons. To get the thin ribbon effect after peeling the skin off the sweet potato keep on using the peeler in a long motion from top to bottom stripping off the potato into thin ribbons till all complete. When the oil looks hot enough to fry check by placing a small piece of potato first and when it sizzles with bubbles then it’s ready to fry the rest in batches and cook till golden brown. Keep a watch as it is quite easy to burn the ribbons if left on high heat for too long. Roughly about 3 minutes of frying on medium heat should do the trick for each batch. Remove carefully and drain in a colander and finally on a paper towel to absorb the remaining oil. Omit cheese and butter and add olive oil instead as a vegan alternative and serve topped with the fried sweet potato ribbons (see photo). Serve with a sprinkling of extra parsley or other herbs and some salad and crusty bread. For meat lovers use risotto as a side dish with your meats. I served mine with chicken kebabs that I had to use up in time.
Variations and My Story
My rice cooker has a removable pan/bowl but yours may be different so when I describe this I am describing my own cooker which has a pan/bowl that then is placed inside the rice cooker with the cover on and then switched on to ‘cook’ setting. I have two settings on my rice cooker, one for cooking and one that keeps food warm after cooking.
I had no cooking plans made for dinner yesterday! Towards the evening I checked my fridge for what was available and I found I had all the ingredients to make a rice cooker risotto. I am aware that a Chef would not agree with the idea of cooking a risotto in a rice cooker, well, my risotto turned out perfect, not gluggy or dry. It was the best combination for a cooked risotto! Cooking in a rice cooker saved me time and also money because I used the ingredients from my fridge before they expired. Often I used my own judgement to suit my needs and my family’s needs. If this recipe suits you and your life style too then why not save that much needed time, and all of this convenience without any extra expense or waste! Saves you wasting your money on take-away foods too!
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